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Mix together all ingredients except oil and toppings. Dip bread into
mixture coating both sides of bread, cook until bread turns golden
brown. Top with powdered sugar, fruit topping or syrup. 4 servings
ORANGE GLAZED PORK CHOPS
¼
cup orange juice
4
medium pork chops, about 6 ounces each piece
1
teaspoon honey
¼
teaspoon fresh grated gingerroot
½
teaspoon salt
¼
teaspoon black pepper
¼
cup soy sauce
2
tablespoons vegetable oil
2
cups hot cooked rice
Marinate pork chops with salt, pepper and soy sauce. Rub the chops
with honey.
Heat grill to 325°F degrees (165°C). Use a small sauce pan to boil
grated ginger root, ½ teaspoon of soy sauce and orange juice. Salt the
mixture to desired taste. Bring the sauce to boil and turn the heat off.
Oil the grill surface with vegetable oil. Grill pork chops for 10
minutes on each side.
Turn the temperature down to 275°F. Close the dome lid to cook the
chops for 5 more minutes. Serve the pork chops hot over rice on
warm plates and glaze with the boiled orange sauce. Garnish the plate
with fresh peeled orange cloves.
CREAMY CHICKEN PASTA
2
teaspoons butter or margarine
1
pound boneless/skinless chicken breast (cubed)
1
cup broccoli
1
cup frozen peas
1/2 cup red bell peppers
1 ½ cup spiral pasta noodles (cooked)
1/4 cup water
1/2 cup sour cream
1
tablespoon dill weed
7
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